1 cup uncooked regular rice
1 chicken, cut up
1 package dry onion soup mix
1 can cream of mushroom soup
1-1/2 cans hot water

Butter or spray a 13 x 9-inch pan or casserole dish. Wash rice and scatter over bottom of pan. Cover rice with cut up pieces of chicken. Sprinkle onion soup mix over the chicken. Dilute cream of mushroom soup with hot water, and pour over the chicken. Cover pan lightly with aluminum foil.

Bake at 325°F for 3 hours, or 350°F for 2 hours, or 400°F for 1-1/4 to 1-1/2 hours.

Good with chops or wild game.